Instructions

Mix your selection of chopped fresh herbs with bread crumbs. You can do this and store in freeyer to have on hand for other recipes; it's a great way to make your own and use up the end pieces of good farm-type breads.
Place Organic tomato halves on a broiler pan and place a thin pat of Organic salted butter on each half. Sprinkle lightly with garlic powder. Top with seasoned breadcrumbs and then add a generous sprinkle of the grated Organic Asiago cheese. Broil approximately 5 minutes or less at least 6-8 inches below the broiler heat to ensure cooking but not to burn the cheese and bread crumb topping.

To Serve:
Place two toasted English muffin halves on warm plate and spread about a teaspoon if the Hollandaise sauce on each half. Top each with the warmed crab meat and a poached egg. Place one tomato half on the plate and arrange two asparagus spears attractively among the eggs and the tomato. Spoon about 1-2 Tablespoons Hollandaise sauce over the eggs and asparagus. Sprinkle plate with dried parsley flakes or garnish with fresh Organic herbs.

Make Hollandaise sauce and keep warm in a double boiler over simmering hot water. If using a Knorr package make with half and half cream and add 2 Tablespoons fresh lemon juice when sauce is thickened.
Poach 12 eggs and keep warm in shallow bowl with warm water.
Steam in a steamer basket the fresh Organic asparagus spears until crisp-tender; immediately plunge in cold water to retain fresh green color and to stop the cooking.
Warm the lump crabmeat in a small, non-stick pan gently folding to preserve the lumps of meat. Toss with a teaspoon of fresh Organic lemon juice.